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Mushroom Cheese Curry
Main Ingredients | Button mushrooms, processed cheese |
Cuisine | Indian |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 250 grams button mushrooms, quartered
- 1/4 cup grated processed cheese
- 2 tablespoons ghee
- 5-6 black peppercorns
- 2 cloves
- 2 green cardamoms
- 2 green chillies, chopped
- 2 medium onions , chopped
- 10-15 cashewnuts
- 1 tablespoon ginger garlic paste
- Salt to taste
- 2 tablespoons fresh cream
- Fresh coriander sprig for garnish
- Parantha to serve
Method
- Heat 1 tbsp ghee in a non-stick pan, add black peppercorns, cloves, green cardamom, green chillies, onion, cashewnuts, ginger-garlic paste and salt and sauté till onions become translucent.
- Add yogurt and sauté for 2-3 minutes and take the pan off the heat and allow to cool slightly.
- Transfer the mixture into blender jar, add 1 cup water and grind into fine paste.
- Heat remaining ghee in a non-stick pan, add button mushrooms and salt and sauté for 5 minutes on medium heat. Add the ground paste and mix well, cover and cook for 3-4 minutes.
- Add fresh cream and cheese and mix well. Cook till the cheese dissolves. Take the pan off the heat.
- Transfer into a serving bowl, garnish with coriander sprig and serve hot with parantha.
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